Hotel Nia, Marriott's Autograph Collection property in Silicon Valley, has named Daniel Corey its new Director of Food & Beverage. Corey brings two decades of leadership across high-profile properties—most recently as Regional Director of F&B for Sonesta International Hotels, where he oversaw 42 properties nationwide.
His playbook at Hotel Nia is clear: turn Porta Blu, the hotel's signature Mediterranean restaurant, into a neighborhood magnet through seasonal menus and local sourcing. Corey also plans to activate the hotel's courtyard, pool, and event spaces with guest-driven programming—a shift from static banquet boxes to dynamic culinary experiences that pull double duty for travelers and locals alike.
Corey's résumé backs the ambition. He earned a Michelin star as Executive Chef at LUCE Restaurant, ran F&B at San Francisco's historic CLIFT Hotel, and worked as Executive Sous Chef at The Resort at Pelican Hill. That track record positions him well for the Bay Area's hyper-competitive dining scene, where farm-to-table isn't a trend—it's table stakes.
"Food and beverage is an essential pillar of the guest journey," Corey says, pointing to partnerships with local farms and purveyors as the foundation for Porta Blu's reimagined menu. The focus: Mediterranean cuisine filtered through Northern California's seasonal bounty and multicultural influences.
The hire signals Autograph Collection's broader push to differentiate its boutique hotels through culinary credibility. As independent restaurants dominate traveler dining dollars, hotel F&B leaders like Corey are tasked with converting lobby restaurants from obligatory amenities into destination draws. In Silicon Valley—where expense accounts meet culinary sophistication—Porta Blu will need both innovation and execution to compete. Corey has delivered on that combination before. Now he gets to prove it again in one of the country's most demanding markets.